Glacial Hills Food Center
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1 Glacial Hills Food Center Connie Pantle, Manager st Avenue West Horton, Kansas connie@ghfoodcenter.com
2 Glacial Hills RC&D The Glacial Hills Resource Conservation & Development is a 501-c-3 nonprofit, tax exempt rural development organization that covers northeast Kansas and assists people and communities with improving the area s economy, environment and quality of life.
3 NE Kansas Rural Business Development Program The Northeast Kansas Rural Business Development Program provides access to capital, business planning, training and technical assistance, to entrepreneurs starting or expanding small businesses. The Glacial Hills Food Center is a key component of the entrepreneurial business development program for food based businesses.
4 Why do we need a shared-use kitchen in NE Kansas? Keep foods local, keep $ local Allow local farmers to add value by developing products Encourage healthy eating Offer education Growing fruits and vegetables Food preparation and Food preservation
5 Who can use the kitchen? Farmers Market Vendors New or Existing Food Processors Caterers Special Event Vendors Home Canners Family Groups Restaurant Owners
6 What equipment is in the kitchen? Convection oven Six-burner industrial stove Industrial stand mixer Three-vat sink Hand wash sink Commercial dishwasher Stainless steel prep tables Commercial refrigerator Commercial freezer Packaging machine Food processors Canning equipment Specialty equipment Juicer Fermenting crock Grain Mill Food Mill
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8 What other services does Glacial Hills Food Center provide? Assist clients with working with Kansas Department of Agriculture to obtain food licensing Assist clients in working with Kansas State University s Food Science Institute for process authority Facilitate ServSafe classes (for proper food handling procedures) Ordering supplies (jars, bulk food, etc) Storage Business Planning and Coaching NEK Enterprise Facilitation Kansas Small Business Development Center
9 Glacial Hills Food Center
10 BEFORE
11 BEFORE
12 BEFORE
13 BEFORE
14 BEFORE
15 BEFORE
16 DURING
17 DURING
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21 WORKSHOPS & COOKING CLASSES
22 Salsa Workshop Worked with local K-State Research and Extension agents to teach class Provide information on preparation and preservation of salsa utilizing fresh, local produce Focus on preserving food safely
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29 Pumpkin Workshop Worked with Brown County KSRE agent Goal is to teach participants to prepare pie pumpkins for cooking and/or preservation Think outside the box to prepare pumpkin Safely preserve pumpkin
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36 Beef Stew in a Pumpkin Shell - Carbonada en Zapallo Ingredients: inch diameter pumpkin 2 tablespoons melted butter 1/2 teaspoon pumpkin pie spice 1 large onion, chopped 2 cloves of garlic, minced 1 green pepper, chopped 1/3 cup olive oil 1.5 pounds stewing beef, cut into 1 inch pieces 1 can stewed tomatoes 2 cups beef broth 3 sweet potatoes, peeled and cubed 2 white potatoes, peeled and cubed 2 tablespoons sugar 1 large winter squash, peeled and cubed 7 ounces dried apricots, roughly chopped (about 1 cup) 1 cup frozen corn salt and pepper to taste
37 Apple Pie Workshop Utilized local apples Taught by home chef Hands-on participation Side-by-side comparison Lard vs Shortening
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45 Asian Fusion Class Taught by local home chef Used simple techniques to prepare Asian food Utilized readily-available ingredients No one-use equipment needed (bamboo mat)
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55 Upcoming Classes Truffles, Cake Pops and Candy Wednesday, November 30 Giving Food Gifts for the Holidays Wednesday, December 7 Wine Pairing Course Wednesday, December 14 RSVP to connie@ghfoodcenter.com
56 2012 Plans for GHFC Continued Classes on Food Prep and Preservation Classes on Growing Fruits and Vegetables Work with Food Entrepreneurs Work with community groups to utilize kitchen Interactive website Blog Calendar Food Tips
57 2012 Class Schedule Growing Your Own Fruit & Vegetables; Preparing & Preserving Fresh Fruits & Vegetables Growing Workshops Couples Cooking Kids Cooking Using Local Produce for a Five Star Meal Jams & Jellies Heirloom Tomato Series Growing Cooking Preserving Seed Saving
58 Personally, I have been very impressed by the slow food movement. It is about celebrating the culture of food, of sharing the extraordinary knowledge--developed over millennia--of the traditions involved with quality food production, of the sheer joy and pleasure of consuming food together. --Prince Charles Glacial Hills Food Center connie@ghfoodcenter.com
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